TROPEA RED ONIONS JAM

cipollatropea.jam (1).jpg

RECIPE :

  • 450 g onions

  • 75 ml balsamic vinegar of Modena

  • 1 glass of aged white wine or cognac

  • 350 g sugar

PREPARATION :

Peel and slice the very thin onions, cover them with balsamic vinegar, cognac and half the sugar. Leave to macerate for at least two hours. Put in a saucepan and put on medium heat and let them dry. Add the other half of the sugar, bring to a boil, stirring carefully, leave to cook until the jam is homogeneous. To check the cooking point, put a teaspoon of jam on a saucer and tilt it: if it doesn't slip away, it is ready. To preserve it, prepare small sterilized jars (20 minutes of boiling) and perfectly dry, fill them in three quarters, close them with screw caps and turn them upside down. When they have cooled, put them in a pot, cover them entirely with cold water, bring to a boil and then leave to boil for 20 minutes. Leave to cool in the water.

SHARE THIS RECIPE :

source: PePa Cucina da leggere